For a departure from gazpacho, chef Sungchul “Sung” Shim of Neta decided to go with corn. “It has just a few ingredients but has big bold flavors.” he said. The special touches lie in the garnishes. At Neta, he uses cod fritters, chive oil, and edible flowers. “But if you’re making this soup at home, you can garnish it with anything you like. Shrimp, crab, lobster, chives, sour cream, or crème fraîche, cilantro, fried shallots, would all be good garnishes,” he said.
10 ears of corn
3 tablespoons butter
Water (volume varies with pan)
Salt & pepper to taste
Shuck and remove corn kernels, then rinse.
In a medium-sized saucepan, melt the butter and add corn to sweat (about 5–10 minutes, until the kernels are tender).
Remove a handful of kernels from the pan and reserve for a garnish.
Once liquid from the corn has appeared at the bottom of the pan, add enough water to just cover the corn. Season with salt and pepper.
Cook the corn in the pan on medium heat for 20 minutes.
Blend the cooked corn in an electric blender, strain, and serve.
Note: For a thicker corn soup, do not strain the mixture after blending. For a thinner soup, add more water to the blender.
(Recipe courtesy of executive chef Sungchul “Sung” Shim, Neta, West Village, NYC)